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This taco salad uses a bed of spinach instead of tortillas for a lighter version of a taco salad with bell pepper, onion, and mushrooms.
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These cookies will become crisp after they have cooled.
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This coffee cake is wonderful, the cake itself it moist and delicious while the topping is slightly crunchy and sweeter. Together, they make a delightful combination that you will surely enjoy!
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A chocolaty chocolate chip cookie, with peppermint flavoring. This is for kids or adults (I'm a 10 year old.) They taste best when they're still hot.
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Succulent broiled fish fillets topped with a Mediterranean-inspired blend of cheese and tomatoes. It looks and tastes like heaven and takes just 20 minutes to prepare.
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Rice flour, coconut milk, coconut oil, and applesauce replace dairy ingredients and flour from traditional brownie recipes to offer a treat for those eating gluten-free and dairy-free.
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Orange juice and zest really emphasize the fruity quality of this cranberry-nut bread.
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Broccoli accented with orange zest and red pepper flakes is finished with fresh-squeezed orange juice in this zesty side dish.
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I use this delicious beef marinade with chuck roast and shish kabobs before grilling.
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Serve this pie with low-fat vanilla ice cream or yogurt for a cooling dessert!
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Tart pie cherries make for a marvelous contrast to sweet almonds in this bread machine gem.
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Pumpkin puree, oats, almond flour, and spices are pureed and rolled into on-the-go energy bites and fit into a vegan, gluten-free lifestyle.